Cream Ale Recipe - Sol og Sommer

Recipe Info

Recipe Image

Sol og Sommer

by on
All Grain
25 Liter(s)
30 Liter(s)
90 min
75%
Refreshing and delicious cream ale!

This recipe was cloned from Lucha Libre.

Fermentables

82% - Pilsner - DE
4.1
38
1
Mash
10% - Wheat - UK
0.5
37
2
Mash
5% - Dark Munich - DE
0.25
36
10
Mash
3% - Acidulated Malt - DE
0.15
27
3
Mash

Hops

Perle
15
Pellet
Boil
60 min(s)
8.3
13.0
Perle
15
Pellet
Boil
5 min(s)
8.3
2.6

Yeast

Fermentis Safale US-05
80%

Other Stuff

Yeast Nutrient
5
ml
Boil
Whirlfloc
0.5
each
Boil
Clarity Ferm
5
ml
Primary

Mash Steps

Saccharification Rest
Direct Heat
64
60 min
Mash-Out
Direct Heat
78
10 min

Special Instructions

1.
Make a 1,3 liter starter if you use fresh yeast
2.
Or use 20 g of dried yeast
3.
Ferment at 16 C for 14 days
4.
Raise temperatur gradually to 18-19 C for during the last 4 days
5.
Rack to keg keep cold for 6 weeks. Carbonate to 2.8 vol.
6.
Or transfer to bottles. Use 6-7 g/l sugar for carbonation. Keep in room temperature for 10 days. Then lager cold for 6 weeks.
7.
Enjoy!

Tasting Notes (0)

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Recipe Facts

Sol og Sommer
Cream Ale
  • 25.00 Gallons Liters Batch Size
  • 30.00 Gallons Liters Boil Size
  • 90  min Boil Time
  • 1.047 OG
  • 1.009 FG
  • 15.6 IBU (tinseth) Bitterness
  • 0.33 BG:GU
  • 2.9° SRM Color
  • 75% Efficiency
  • 4.8% ABV Alcohol
  • 154 per 12oz Calories
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